GRILLED AUBERGINE TABBOULEH

Grilled aubergine tabbouleh image

A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous

Provided by Chelsie Collins

Time 25m

Number Of Ingredients 11

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Ingredients

2 tbsp garlic-infused oil
1 large aubergine , diced
160g couscous
½ cucumber , diced
200g cherry tomatoes , halved
small pack mint , roughly chopped
small pack parsley , roughly chopped
juice 1 lemon
5 tbsp coconut yogurt
2 tbsp tahini
1 tbsp maple syrup

Steps:

Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.

Nutrition Facts : Calories 630 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 0.1 milligram of sodium